A few weeks ago I dined at the famous The Slanted Door in San Francisco, an upscale yet relaxed, modern Vietnamese restaurant that’s housed in the city’s historic Ferry Building. With floor to ceiling windows and stunning views of the Bay, the environment is vibrant and lively.

The Phan family, owners of the restaurant, successfully blend their Vietnamese culture with local ingredients, resulting in straightforward delicious cuisine. Zagat proclaimed it, “Vietnamese street food made upscale.”

The bar boasts an extensive and creatively comprised list of wines, a majority of which hail from Germany and Austria. I tried a Riesling and a crisp dry rose, both of which complimented the food beautifully. They also have a wonderful selection of teas, but one would expect that at an Asian restaurant.

One of my favorite dishes (pictured) was squid stuffed with minced pork, glass noodles and shiitake mushrooms, served on a spicy tomato sauce with pickled mustard greens.

Maybe Chef Phan will bless us with a cookbook one of these days?

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I’m not talking Rice-A-Roni here, the San Francisco treat I’m referring to is IT’S-IT Ice Cream. When I was a kid we’d often pass the IT’S-IT factory perched on the edge of Highway 101 near the San Francisco airport. I would beg my parents to stop, but alas, it never happened. I still threaten to stop…perhaps some things are best left as a mystery. So, to satiate my desires I hop into the nearest Draeger’s and pick up a box.

The Original IT’S-IT Ice Cream Treat, once named the official food of San Francisco, started in 1928 and has since become a legend. The recipe has never changed; a scoop of vanilla ice cream sandwiched between two oatmeal cookies then dunked in dark chocolate.

I don’t care how old you are, you’re never too old to beg for one of these.

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